Peter Dunmire, Executive Chef, Rouge 99, Philadelphia, PA

RH Staff

Age: 31. Why he's rising: The 40-seat Rouge 99 (it opened as Rouge 98 and adds a digit each year) is an intimate room on Philadelphia's historic Rittenhouse Square that oozes with turn-of-the-century European ambiance, but whose cuisine is New American all the way, albeit with interesting French and global touches. Background: Ten years in some of Philadelphia's greatest kitchens—The Ritz-Carlton, Bistro Bix, Brasserie Perrier, Deux Cheminees, plus a year in Paris and Burgundy studying at La Varenne. Cooking Style: "Young American, artistic, tasty, fundamentally French food influenced by many cultures." Mentor: Francesco Martorella of Brasserie Perrier. Signature dish: Thai Shellfish Hot Soup; Seared Salmon, Lobster Mashed Potatoes, and Red Wine Lobster Sauce. What the critics say: "Five stars for food. As we left, we were walking on air."—Philadelphia Weekly. "A culinary coup"—Conde Nast Traveler. "Delicious Euro-American food from chef Peter Dunmire keeps the crowd into the wee hours."—Zagat